Broth, Stock and Barrel – Part II: Beef Stock

A long cook time, big beef bones and roasted veggies combine to create a smoky, rich stock and a marvelous flavor base for classic dishes.

The best things in life don’t come about very quickly, and that is true of our homemade beef stock too. Using big beef bones and roasted veggies, this thick, dark stock simmers for several hours to build a smoky, rich flavor base for your favorite dishes, including our Salisbury Steak.

PREP: 19 minutesCOOK: 7 hours

INGREDIENTS

5 pounds beef bones

2 large carrots, quartered

3 large onions, quartered

2 celery ribs, quartered

4 quarts cold water, divided

1/4 cup tomato paste

8 fresh parsley sprigs

4 fresh thyme sprigs

1/2 teaspoon black peppercorns

2 bay leaves

3 garlic cloves, pressed

DIRECTIONS

Place first 4 ingredients in a large roasting pan; roast, uncovered, at 500°F for 45 minutes to 1 hour or until well browned, turning occasionally.

Transfer bones and vegetables to a stockpot. Add 2 cups water to roasting pan; bring to a boil over medium-high heat, stirring to loosen bits that cling to bottom of pan; pour into stockpot. Add remaining 3 1/2 quarts water and tomato paste to stockpot. Tie parsley, thyme, and remaining ingredients in a bundle. Add to stockpot.

Bring to a simmer; simmer, partially covered, 6 hours. Skim fat and foam off top of stock after first 10 minutes of simmering.

Line a large wire-mesh strainer with a double layer of cheesecloth; place over a large bowl. Use a ladle to strain stock. Discard solids. (Using a ladle and avoiding sediment in bottom of pot prevents cloudiness.) Cool stock slightly.

Cover and chill stock; discard solidified fat from top of stock.

TIPS: Store stock in a tightly covered container in refrigerator up to 3 days, or freeze up to 3 months.